FTF London Broil Marinade: From Frozen Finds to Fire Plates

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Tagline: You can’t put a shark on a leash.

Intro: Healing, Hustle, and That One Cut We Slept On

We didn’t grow up with filet mignon on the table. We grew up with smart shopping, freezer bags, and making it work. Me and my girl? We shop with purpose. When meat goes on sale, we stock up, freeze it, and later turn it into a full-blown meal that tastes like it came from a steakhouse.

That’s how we stumbled on London Broil — a cut we didn’t plan on, but now can’t live without.

This recipe right here came from trial, error, recovery, and a whole lot of love. It’s built off seasonings we already had, a cut we rescued from the clearance section, and the kind of soul you can’t fake. No honey. No gimmicks. Just fire flavor and a deeper meaning behind every bite.

What Is London Broil? (And Why It’s an Underrated MVP)

Let’s keep it real — London Broil ain’t even from London. It’s an American classic born from resourcefulness. Originally, it was just a way to cook flank steak: marinate it, broil it high and hot, then slice it against the grain for tender, bold flavor.

Nowadays, the label gets slapped on all kinds of lean cuts, like top round, bottom round, or whatever thick steak they’re trying to push. That’s good news for us — because if you know how to marinate and slice it right, it’ll hit harder than cuts double the price.

London Broil is a working-class cut. And we’re a working-class brand. It’s tough, lean, and needs patience — just like the best parts of life.

The Origin of This Recipe (Straight from Our Freezer)

My girl and I started grabbing up different meats on sale and tossing them in the freezer. Not because it was trendy — because that’s how we survived. Over time, we realized something: some of our best meals came from the ones we didn’t plan.

We’d thaw a steak neither of us had ever cooked, season it with what we had on the shelf, and figure it out together. London Broil turned into a household favorite — not because it was expensive or fancy, but because we made it ours.

This recipe is for the folks like us. The ones who make flavor out of faith. The ones who look at a frozen cut of meat and say, “Watch what I do with this.”

FTF London Broil Marinade (No Honey. All Heat.)

Ingredients:

• 1/4 cup olive oil

• 2 tbsp soy sauce

• 1 tbsp Worcestershire sauce

• 1 tbsp minced garlic (in olive oil)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp black pepper

• 1/2 tsp crushed red pepper flakes

• 1 tsp brown sugar bourbon seasoning

• 1 tsp Brazilian steakhouse seasoning

Instructions:

1. Mix it up:

Throw everything into a bowl or zip-top bag. No stress, no mess. Just mix until it smells like flavor is about to punch you in the face.

2. Coat the beef:

Add your thawed London Broil (1.5–2 lbs) and make sure every inch is soaked in that marinade. Massage it in — show it love.

3. Marinate with patience:

Let it sit in the fridge for at least 4 hours. If you’ve got time, overnight is the way. This cut needs time to soak up that personality.

4. Bring it to room temp:

Let the steak chill out for 20–30 minutes on the counter before cooking. Trust, it makes a difference.

5. Cook your way:

• Grill: Medium-high heat, 5–7 min per side

• Broil: High, top rack, 6 inches from flame

• Pan-Sear: Cast iron preferred, screaming hot

Cook to medium-rare or medium — no more, no less.

6. Rest & Slice:

Let it rest 5–10 minutes, then slice thin against the grain. That’s the key to tenderness.

FTF Tips (From the Grind to the Grill)

• Dry it off before cooking. Wet steak don’t sear right — pat it down.

• Don’t skip the rest. Letting it rest after cooking locks in the juice.

• Slice thin. Against the grain. Every time.

• Pair it with: Yellow rice, roasted veggies, or straight up out the fridge cold — still fire.

Final Word: From the Freezer to the Flame

You don’t need a high-end kitchen or a fat budget to eat like you love yourself. You just need the courage to try, the flavor to match your fire, and a little belief that something frozen and forgotten can still be worth saving.

That’s what FaceThyFear is about.

That’s what this recipe stands for.

Written by Malcolm Pannell

Founder, Survivor, Creator

FaceThyFear™ – From Darkness to Light

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